Top secret recipe for braised food, sharing the most authentic method!

Braised food is a kind of dish flavor that is made by mixing a variety of spices, such as fennel, tangerine peel, peppercorns, and aniseed. It cannot be fully expressed with words alone, you can only taste it with your mouth. In fact, many dishes can be made into braised dishes, but few people know the most authentic method. Today I will explain in detail the method of making authentic braised food, hoping it will be helpful to everyone.

Secret recipe for authentic stewed soup

1. Preparation method of marinade (i.e. old soup):

Any old soup is the result of accumulation over time, and all of them come from the first pot of soup, and home-made old soup is no exception.

1. The first pot of soup, that is, the broth of stewed chicken, ribs or pork, in addition to the main ingredients, should also be added with seasonings such as pepper, aniseed, pepper, cinnamon, amomum villosum, beans, cloves, tangerine peel, grass fruit, cumin, galangal, white indigo, cinnamon, fresh ginger, salt, and white sugar. It is best not to add seasonings such as onions, garlic, soy sauce, and brown sugar to facilitate the preservation of the soup. The varieties of the above-mentioned seasonings can be adjusted according to market conditions, and none of them are indispensable, but commonly used seasonings should account for more than half. The amount of seasoning depends on the amount of the main ingredients, which is the same as the seasoning for general stews. Seasonings that are difficult to pick out should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them into the pot, add seasonings, add water (slightly more than the normal amount), and after the main ingredients are cooked, take out the meat and eat it, pick out the seasonings, and rinse off the impurities. The resulting soup is the "ancestor" of the "old soup".

Pour the soup into an enamelware, ceramic or glass jar, let it cool and store it in the refrigerator.

2. When stewing chicken, meat or ribs for the second time, take them out and pour them into the pot, add the main ingredients and the above seasonings (half the amount), and then add appropriate amount of water (the amount of water depends on the amount of old soup, but the total amount should be slightly more than normal). After the main ingredients are cooked, reserve the soup as before. Repeat this process and you will get the "old soup". This old soup can be used to stew meat or chicken. After being used repeatedly, the stewed meat tastes delicious, and the stewed chicken has a meaty aroma, and the stewed meat has a chicken flavor, which is wonderful.

2. Preparation of stewed dishes

1. Put the prepared (or preserved) braising soup in a large pot, and add some water, salt, onion and ginger.

2. Boil the ingredients to be braised (such as chicken, duck, pork, pig's trotters, beef, pig's tongue, etc.) in boiling water first, remove them and clean the blood foam, put them into the braising soup, bring to a boil, skim off the foam, and use low heat to braise until cooked (be careful not to braise them too much, otherwise it will be difficult to cut), after turning off the heat, marinate in the braising soup for 6-8 hours (do not soak for too long, otherwise the meat will rot), remove and let cool. Apply sesame oil to prevent drying.